Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay, and I'm here with my
Speaker 1: daughter and co host, and I'm always Hungry. Sophie and
Speaker 1: I gather around my stove to cook together. Well you cook,
Speaker 1: I asked the questions, and eat the food and does
Speaker 1: any food left? We come to the table together to
Speaker 1: share a meal, connect as a family, and tell the
Speaker 1: stories that matter to us. What I want to talk
Speaker 1: about today is why is baking so hard? It's such
Speaker 1: a nightmare? Well, I mean, I think it comes down to,
Speaker 1: like I think it's based on I think it's based
Speaker 1: on individual personalities, you know, meaning like some people have
Speaker 1: the personality to be really successful in baking because it
Speaker 1: takes a lot of patients, and it takes a lot
Speaker 1: of focus and a lot of um faith that what
Speaker 1: you're doing is gonna work and you can't adjust it.
Speaker 1: You are you hard to adjust? You know. It's like, um,
Speaker 1: I was saying to somebody the other day that like
Speaker 1: when you compare, you take some chicken thighs out of
Speaker 1: the refrigerator, you just gonna wing it, you know, Like,
Speaker 1: what do I have my refrigerator? Oh, I'm gonna make
Speaker 1: a sauce that's gonna have some like vinegar in it,
Speaker 1: maybe some honey, I'll do like an adults, Um, I
Speaker 1: can add some you know, some asparagus to the I
Speaker 1: mean you basically can just do whatever you feel like doing,
Speaker 1: and you can adjust as you go because you're staring
Speaker 1: at it on top of the stove mostly and you
Speaker 1: can play with it. If you want to bake something,
Speaker 1: you need to go get a recipe because because unless
Speaker 1: you are like a baking genius, which there are there
Speaker 1: are there, there are definitely those people. You can't just
Speaker 1: go like I'm gonna take a few cups of flour,
Speaker 1: add this in that, put this in this, and then
Speaker 1: create this amazing cake that's perfect. It doesn't happen. You
Speaker 1: have to go to a amula and um and I
Speaker 1: guess that's you know, it's one of those things where
Speaker 1: I always say to people like they're like, oh can't
Speaker 1: you aren't you really a really good baker or do
Speaker 1: you do pastries really well? Because you can, you know,
Speaker 1: you're a chef, And I'm like, it's like two different
Speaker 1: professions completely. It's like I would say, it's like a
Speaker 1: plumber and electrician right, A chef and a pastry chef.
Speaker 1: They wear the same uniforms, but they do different jobs.
Speaker 1: And you know, I think in both cases, you know,
Speaker 1: if you're an expert in one, you can kind of
Speaker 1: get by in the other. But it's not what you're
Speaker 1: it's it's really not your focus. Now that said, I
Speaker 1: know there's chefs who do both. Um. The first person
Speaker 1: I think about is you know who Lauren Turndel is.
Speaker 1: Lauren is an old friend of mine, great chef, and
Speaker 1: he started out as a pastry chef in France and
Speaker 1: uh makes beautiful pastries. But then he came to he
Speaker 1: came to New York and he was the first person
Speaker 1: to open those those b LT steakhouses. Yeah yeah, but
Speaker 1: but he but he can do both. And there was
Speaker 1: there were a handful of people that can really that
Speaker 1: excel at both at the highest level. Um. But for
Speaker 1: the most part, people either pastry chefs or their savory chefs.
Speaker 1: And you know that said, I I get challenged a
Speaker 1: lot to pastry and baking and stuff like that. I'm
Speaker 1: beat um and I'm I'm I have curiosity, but it's
Speaker 1: just not the thing that I look forward to doing.
Speaker 1: All Right, We're making uh. One of my favorite pastries
Speaker 1: to make, which is a crostata. Do you know what
Speaker 1: that is? I mean pastry usually with like fruit. Well,
Speaker 1: crostata is an Italian tart like pipe for us situation.
Speaker 1: And the thing I love about it is that it's
Speaker 1: very rustic. What do you mean, It's basically you're taking
Speaker 1: poto and what and what? What? What? This one is?
Speaker 1: This is a This is a buttermilk pie crust that
Speaker 1: was taught to me by my long time pati chef,
Speaker 1: Clear Sa Martino, and I think it's one of the
Speaker 1: best pie crusts I've ever had because it's light and
Speaker 1: flaky and crispy. It's so good and so basically what
Speaker 1: you're doing here. And I just so you know, I
Speaker 1: took this this pie. I've took this dough out of
Speaker 1: the freezer freezes really well. I always have a little
Speaker 1: bit of this buttermilk pie crust and the freezer just
Speaker 1: in case somebody comes over. I want to throw a
Speaker 1: coastater together. That's so crazy. Why is it freezing? I
Speaker 1: like have like chips and salsa. Someone's coming over. You've
Speaker 1: got like a full like full cris data. There's a
Speaker 1: lot happening in this kitchen, Sophie like, oh my god,
Speaker 1: I've got like a few cheeses whipping up a cristata.
Speaker 1: Well we're different, oh man. Yeah, So so you can
Speaker 1: see I'm rolling this out and it's not perfect, right,
Speaker 1: It's like it's in a circular shape, but not an
Speaker 1: actual perfect circle. Right. We're not putting this into a
Speaker 1: pie pan. We're gonna cook this free form. Okay. So
Speaker 1: the other day I had some time on my hands.
Speaker 1: I'm not really sure how, but I decided to make
Speaker 1: my one of my all time favorite sweet things to eat,
Speaker 1: which is what the morning buns at Tartine. Oh yeah,
Speaker 1: So luckily for me, on my bookshelf, I had the
Speaker 1: Tartine Cookbook and I I set out on the quest
Speaker 1: to make the morning buns. To make a morning bun.
Speaker 1: And now let me just tell you about Tartine really quickly.
Speaker 1: It's my it's one of my favorite bakeries in the world. Um.
Speaker 1: They originated in San Francisco. But like the breads, there
Speaker 1: are some of the best in America, you know, their
Speaker 1: bad gets, their country loafs, I mean they're just so
Speaker 1: good and um, but they have morning buns, which are
Speaker 1: think about it this way. It's a croissant dough and
Speaker 1: it gets rolled out and it has butter, and then
Speaker 1: it's flavored with orange that cinnamon and sugar rolled like
Speaker 1: a cinnamon bun cut, but then put into a muffin pan.
Speaker 1: So when they bake, and you sent me that photo
Speaker 1: the other day when you were making them, and I
Speaker 1: thought it was a cinnamon roll, that's what they look like,
Speaker 1: but they're different. And then because they're on the muffin pans,
Speaker 1: when they cook on the muffin pans, and you invert
Speaker 1: them like the tops of the muffin pans, like around
Speaker 1: the circles, the dog sort of like bakes on top
Speaker 1: of them, so it gets really caramelized because it's cooking
Speaker 1: on top of the pan. So when you take them out,
Speaker 1: they're inverted. So you get this crispy caramelized topping and
Speaker 1: then the buttery flavor and tech sure in the middle,
Speaker 1: and then you like you tossed them and sugar. I mean,
Speaker 1: how do they taste? Insane? Yeah? I mean like I
Speaker 1: literally had to like give them away because I would
Speaker 1: have never recovered that said it took me. I'm not
Speaker 1: kidding you. I'm not exaggerating. Took me three days to
Speaker 1: make twelve morning bus. It took me three days. Now
Speaker 1: you could probably do it in two days, but you
Speaker 1: can't do it in less because there's so many steps
Speaker 1: to it. You know. You make this crossanto and that's
Speaker 1: the that's the big that's the big lift here, which
Speaker 1: is you know, you're you're you're creating this sort of
Speaker 1: like um, this very buttery dough that that has to
Speaker 1: get rolled and and proofed constantly. So it's like, you know,
Speaker 1: mix this, let it prove for three hours. You know.
Speaker 1: That was the first three ingredients, you know, and then
Speaker 1: then you then you take a mixture and you and
Speaker 1: you beat it in the mixture. Almost killed my mixer
Speaker 1: because it's a thick dough, you know, and I think
Speaker 1: I need a new kitchen. Eid. It's it's not it
Speaker 1: was crying, you know, like when the when the machine
Speaker 1: cries like trying to get from the dough. Yeah, exactly.
Speaker 1: So then you beat the dough with the with the
Speaker 1: dough hook. Then you let that rise for like nine
Speaker 1: hours and then and then you know, then you roll
Speaker 1: it out. Then you take then you make this butter
Speaker 1: block and you lay with the butter block in between
Speaker 1: the layers of the dough. You roll that out and
Speaker 1: then you fold it over a couple of times. You
Speaker 1: let that rest. Then at one point you let it
Speaker 1: rest overnight in the in the freezer. You take it
Speaker 1: out eight hours ahead of time to the thought out.
Speaker 1: Then you know I'm missing fourteen steps. Then you brush
Speaker 1: it with butter, melted butter, and then this beautiful mixture
Speaker 1: of orange dest and centiment in sugar, and then you
Speaker 1: roll it and you cut the rolls into rolls and
Speaker 1: then you put them in the muffin tins that have
Speaker 1: a sugar bottom to them, and then you let it
Speaker 1: rest for three more hours and then you bake him
Speaker 1: in four hundred degrees forty minutes. And they're insane. Actually,
Speaker 1: Tarteina Bakery took my photo. They asked me, of course
Speaker 1: they honestly, they didn't have to ask me, but they
Speaker 1: took my photo that I posted and like, can we
Speaker 1: post this on our funny I know? They were like
Speaker 1: they look so great. I'm like, well, it's your recipe
Speaker 1: so far away. But my point is like I can't
Speaker 1: do that very often. That is a labor of love,
Speaker 1: like it will and and also like I can go
Speaker 1: buy one for five dollars, which like, is probably the
Speaker 1: bargain of the century. I told the guy that owns
Speaker 1: the place, Chad Robertson, I was like, you should charge
Speaker 1: a hundred. I just did the labor for these. They're
Speaker 1: worth a hundred and fifty a morning. But it's fun
Speaker 1: to do stuff like that for me because but, but,
Speaker 1: and here's the problem. A lot of times I think
Speaker 1: that I can mess with the recipe even though you're
Speaker 1: not supposed to, and I mess up the recipe. And
Speaker 1: that's why baking to me is so hard, because my
Speaker 1: personality does not fit in the baking personality situation. That's
Speaker 1: a I was saying, because it's so precise. Do you bake? Um? Yeah,
Speaker 1: I actually have a few questions for you. I don't
Speaker 1: know the answers. Well, we'll try that. Why is it
Speaker 1: like when you're when you're doing a recipe, you're baking
Speaker 1: and it says to mix the dry ingredients in one
Speaker 1: bowl and the wet ingredients in another bowl. Is that
Speaker 1: really important? It is important? So that's why I messed
Speaker 1: up the muffins that I tried to make your cookbook
Speaker 1: the other day. What muffins did you make Do you
Speaker 1: mean the biscuits, no, muffins, the ones. No, they're buttermilk biscuits.
Speaker 1: They're not buttermilk, but their buttermilk muff Oh my god,
Speaker 1: they're buttermilk muffins. I have the book. I didn't. I
Speaker 1: missed that part. Were supposed to you brought my book
Speaker 1: to my house. No, I stole it from your closet.
Speaker 1: But okay. But in the meantime, why is it? Why
Speaker 1: is it important? Well, A lot of times, like when
Speaker 1: you when you're making like for instance, like when you're
Speaker 1: making like a biscuit dough, you don't want to mix
Speaker 1: it completely. You want to mix them so you want
Speaker 1: you want the liquid and the drying greens to to
Speaker 1: just be mixed. Same thing when you're making waffle and
Speaker 1: pancake batters, because if you mix them too much, the
Speaker 1: butter gets spread out. It's usually about the butter. Usually
Speaker 1: that the butter gets spread out too much, and then
Speaker 1: it creates no texture. That's why my biscuits are really flaky,
Speaker 1: because the butter there's there's like pockets of butter, and
Speaker 1: if you mix it all together, you're not gonna get that.
Speaker 1: You're gonna get a cakey biscuit as opposed to a
Speaker 1: flaky yeah. Okay, well yeah, it's your master muffin mix.
Speaker 1: In Bobby at Home, it was combined flour, sugar, salt,
Speaker 1: and baking powder and a large bowl with the Eigen
Speaker 1: medium bowl into smooth and then add then add buttermilk,
Speaker 1: melted butter, oil, and vanilla and whisk until smooth. Add
Speaker 1: wet ingredients to the drying green Like I just didn't.
Speaker 1: I didn't mix the wet ingredients in a different bowl
Speaker 1: because it didn't say it depends what the recipe is.
Speaker 1: Not every recipe matters, but it says add the wet
Speaker 1: ingredients to the dry ingredients. So clearly I just didn't
Speaker 1: think about that ahead of time. And so then I
Speaker 1: it was just all the same bowl and I baked it,
Speaker 1: and I was like, this isn't right, okay, But also
Speaker 1: I have another question, like why are there so many
Speaker 1: different types of sugars, and like why is a cook
Speaker 1: chocolate cookie with like dark ground sugar better than white sugar. Yeah,
Speaker 1: well just think about it. It's like it has it
Speaker 1: has a molasses flavor to it. M M okay, it's gotta,
Speaker 1: it's gotta. It's like sticky are almost Yeah, exactly right.
Speaker 1: I mean that's that's brown sugar. What's the well, what's
Speaker 1: the difference between light brown sugar and dark brown sugar?
Speaker 1: The amount of molasses. The more you know, there you go.
Speaker 1: So obviously light brown sugar is going to have less
Speaker 1: of a very rich, deep almost like what is molasses?
Speaker 1: It's made out of sugar cane from sugar cane, okay, okay,
Speaker 1: And but you know molasses is very strong. Yeah, I
Speaker 1: like molasses though. Do you know what um sorgum is? No? Yeah,
Speaker 1: sorgum is a sweetener like that somewhere between honey and molasses.
Speaker 1: I think that's that's it's very southern and um they
Speaker 1: use it in a lot of Southern baking. I think
Speaker 1: that that's a good like if if you like the
Speaker 1: if you like molasses, but like you think it's too strong,
Speaker 1: suragum is a really good one. What about like maple syrup?
Speaker 1: Do you ever use maple syrup in your baking? Yeah?
Speaker 1: I use honey, maple syrup, molasses, sorgum, I lose that
Speaker 1: stuff all the time. You know what. I don't like
Speaker 1: to use a goabe really. I don't like the after
Speaker 1: taste of it. That's so interesting to me. I don't
Speaker 1: like it. Um okay, what about in like a cocktail.
Speaker 1: It's not my favorite interesting. I know why they're doing
Speaker 1: it because you know, it's tequila, which is cactus, and yeah,
Speaker 1: I get it, but like you don't like it. It
Speaker 1: has never tast Okay, okay, So we have the pie crust.
Speaker 1: Now we're gonna make it. We're gonna make strawberries because
Speaker 1: that's what we have. And then we have we have
Speaker 1: some lemon zest and some sugar, some vanilla bean. We
Speaker 1: have some cut strawberries. What time much should we bake
Speaker 1: this at? Be fitty four? Okay? Four in degrees? All right?
Speaker 1: So we have vanilla beans. I love vanilla beans, some
Speaker 1: lemon zest. You love vanilla bean too. I always put
Speaker 1: more than what the recipe says, which is part of
Speaker 1: my problem of baking, which we're gonna get to in
Speaker 1: a second. Um. So at the seas and lemon and
Speaker 1: the sugar altogether, we throw this over the strawberries. We
Speaker 1: had some some sugar, a little corn stars. The corn
Speaker 1: starts is going to um kind of thicken the strawberries
Speaker 1: as they cook, because you know the juices of the
Speaker 1: strawberries are going to create, you know, a lot of moisture,
Speaker 1: and so we want them to be held together by something.
Speaker 1: So that's what the corn Stars is gonna do. Okay,
Speaker 1: one of the things that's important. I should have done
Speaker 1: this prior, but we want to make sure that we
Speaker 1: get the We roll the dough over the rolling pin,
Speaker 1: and you want to put this over. I want to
Speaker 1: put this on the on the pan first, because otherwise
Speaker 1: if you if you do it on the board, you
Speaker 1: can't lift it up. Exactly. We take our strawberries put
Speaker 1: them in the middle. So basically we have our our
Speaker 1: flavored strawberries and we're gonna mound them up a little bit.
Speaker 1: And then basically you just kind of you kind of yeah,
Speaker 1: you just fold it over and it's very free form.
Speaker 1: This is a very rustic art, which is for somebody
Speaker 1: who doesn't bake well like myself. It's perfect, but it's beautiful,
Speaker 1: yeah it is. It's gorgeous, you know, and you just
Speaker 1: kind of create like these uneven pleats. And then I
Speaker 1: take a little butter milk brush them the dough, the
Speaker 1: edges of the dough, a little buttermilk wash, yes, exactly,
Speaker 1: So he's gonna help make it a little more golden
Speaker 1: crisp beer. And then we're gonna take some of this
Speaker 1: brown sugar sprinkle it on top. We have a preheated
Speaker 1: oven in fourign degrees. I was sprinkled it on top
Speaker 1: of the dough, on top of the dough, so it
Speaker 1: gives a little more crunchiness. What do you think? So
Speaker 1: pretty and so simple? All right, let's put this in
Speaker 1: the oven. So are you gonna keep past you're doing
Speaker 1: your freezing now, just in case someone comes over and
Speaker 1: you don't wite me over. That was the funniest thing ever.
Speaker 1: Oh my god. Maybe okay, you know, so, like I
Speaker 1: have no problem making quickbreads, things like buttermilk biscuits, keeny bread,
Speaker 1: pumpkin bread, corn bread. You know, these are breads that
Speaker 1: don't really you don't. You don't have to prove them.
Speaker 1: You know they're not there's no yeast in them. Those
Speaker 1: are the kinds of things that you should bake more
Speaker 1: because like you can just kind of toss everything together,
Speaker 1: put it, you know, and put it in the oven
Speaker 1: and for the most part it's gonna come out. Well.
Speaker 1: I like making banana bread a lot, same thing, same thing.
Speaker 1: That's why banana bread was so popular during the quarantine
Speaker 1: version of the pandemic, all of our bananas were going
Speaker 1: back or like what are we gonna make with them?
Speaker 1: So it's the same thing. And then like when you
Speaker 1: go to culinary school, one of the first things they
Speaker 1: teach you about baking our two pastry crusts. One is
Speaker 1: a one it's called pat prise, and one is called
Speaker 1: pats sucre. Pats sucre is a sweet one. Pat Prise
Speaker 1: is a savory one. So if you're making like savory dishes,
Speaker 1: he's the one without sugar. And then the pats sucre
Speaker 1: has sugar and that's good for like food tarts, etcetera.
Speaker 1: You know what I love is like a cheddar bacon biscuit.
Speaker 1: Where we're talking about savory and you were talking about biscuits.
Speaker 1: Oh my god. But here's the problem. But I just
Speaker 1: want to talk about some of the problems that I
Speaker 1: have that I think that a lot of people have
Speaker 1: who are not like professional or professional bakers or great bakers. Now,
Speaker 1: you don't have to be a professional baker to be
Speaker 1: a great baker. My friends, Susanne lyons dad is the
Speaker 1: craziest baker who's not a professional I've ever seen. He
Speaker 1: brought some of the most beautiful pastries I've ever seen
Speaker 1: in my life to our Thanksgiving one year. I was like,
Speaker 1: where'd you buy these? He's like, I made them. Like
Speaker 1: I didn't even believe it. I mean, they were so great,
Speaker 1: But like for me, like you know, when I think
Speaker 1: about baking pies, what are the issues? Okay, well, you
Speaker 1: know sometimes the filling isn't cooked the way you wanted
Speaker 1: to be, or it gets too cooked, or it's too
Speaker 1: juicy and it makes the crust soggy, or here's what
Speaker 1: here's here's here's when that happens to me a lot
Speaker 1: is my pie crust shrink in the baking. So like
Speaker 1: you you put them, you put the pie crust in
Speaker 1: the in the in the pie plate, and then you
Speaker 1: fill it and then you you bake it. And as
Speaker 1: you bake it, it starts to shrink around the edges,
Speaker 1: so you lose the edges and I don't clearly I'm
Speaker 1: not putting enough of the dough around, right, I'm not.
Speaker 1: I'm not giving it. But you know this is people
Speaker 1: are gonna understand what I'm talking about. Okay, cakes like
Speaker 1: layer cakes, I can't ever get a level layer cake.
Speaker 1: You ever cooked my birthday cake a few years ago? Okay,
Speaker 1: you have to bring that up every single time we
Speaker 1: talked about cakes, I know you, but you were nice
Speaker 1: about it. You didn't even mention, No, of course not.
Speaker 1: It's the thought that counts of it. I think it
Speaker 1: was just like a Vanella cake with chocolate icing sounazing. Sorry,
Speaker 1: trud have made it sound more complicated, and you're like, oh,
Speaker 1: it's bigg sick, Buddy Crocker. Yeah, I'll be buying your
Speaker 1: cakes from now. But also, my cakes come out like
Speaker 1: the leaning tower of pizza, you know, it's like and
Speaker 1: then the frosting part of it, like, I mean, seriously,
Speaker 1: it's just actually I love frosting cakes. There's something so
Speaker 1: relaxing about it. Are you good at it? Yeah? I
Speaker 1: am actually pretty good at it. Like they're even and
Speaker 1: it looks pretty. That's that's the only part of use
Speaker 1: like a Palett knife for that, Yeah those, Yeah, okay.
Speaker 1: I just the bottom line is I'm not interested. I mean,
Speaker 1: I'm interested in eatting, like I don't have the I
Speaker 1: just I'm not I don't have that. I mean I
Speaker 1: try to make my food look, you know, very pretty
Speaker 1: and but I was always will you know, I always
Speaker 1: try to go for that sort of organic state, you know,
Speaker 1: I don't try to like overpresent things at but I
Speaker 1: just feel like, you know, you know, just like decorating
Speaker 1: cakes and stuff like that. I did. I did a
Speaker 1: cake decorating competition with Buddy from you know, the cake
Speaker 1: boss Bluddy Velastia. Well, I love him. You were in
Speaker 1: a competition for cake decorating. Oh my god. It was
Speaker 1: the worst thing I've ever done in my work. You
Speaker 1: should see my kid. I had a very rustic cake.
Speaker 1: Rusting is the key word. I mean. I just basically
Speaker 1: was throwing like like um, different color icings at it,
Speaker 1: like literally throwing it at it, you know, like I
Speaker 1: was trying to like I don't know who knows what.
Speaker 1: It was terrible. And he like he was like laughing
Speaker 1: the whole time because he made this, you know, spectacular exactly.
Speaker 1: And he was like, you want me to come and
Speaker 1: help me. He's like, this is terrible. I'm like, I know,
Speaker 1: I don't want you to help me. But have you
Speaker 1: done have you done baking competition? Zwn beat? I have one?
Speaker 1: If you actually okay, what what were your what were
Speaker 1: your winning dishes we've done, like cheesecakes and oh I
Speaker 1: don't know how to make a cheesecake like multen lava cakes. Um, yeah,
Speaker 1: but what happens is if I can get the basic
Speaker 1: thing done, then then what happens is I can I
Speaker 1: can kind of mess around with flavor in a big way.
Speaker 1: So you mean you need to get like the dough
Speaker 1: ride or the cake right sort of thing to be
Speaker 1: able to add your flare, and then after that I
Speaker 1: can bring like the finishing flourish that is going to
Speaker 1: taste good and you know, yeah, and so that's that's
Speaker 1: what gives me a chance. But I have to be
Speaker 1: able to you know, get get the cake out of
Speaker 1: the pan, which doesn't always happen. I've had some disasters,
Speaker 1: for sure. Who cares. I mean I learned something every
Speaker 1: time I do something like that. Do you ever make
Speaker 1: monkey bread like that that pull apart break? Yea, yeah,
Speaker 1: it's so good. Um, but I'm I'm dedicated. I'm gonna
Speaker 1: be I'm gonna dedicate myself a little bit. The baking
Speaker 1: have a little bit, like when I say baking, like
Speaker 1: specific things like I want to bake bread's at home.
Speaker 1: It's a long process. And you know, speaking of the
Speaker 1: tarteen Um guys, they just came out with um something
Speaker 1: called the Bread Book, So guess what they're making here.
Speaker 1: But I want to I want to learn how to
Speaker 1: make their bad gets. Yeah, sure, I want to. I
Speaker 1: want to learn how to make their bad gets, and
Speaker 1: I want to learn how to make some of their
Speaker 1: country loaves. I feel like you have a good pizza dough.
Speaker 1: I do. But again I was actually talking to uh
Speaker 1: speaking of books, The Joy of Pizza, which is one
Speaker 1: of my favorite books of the year, Dan Ricker, who
Speaker 1: makes I think some of the best pizza in America,
Speaker 1: maybe in the world, at Rozza in Jersey City. If
Speaker 1: you haven't been there, you have to go. Um. I've
Speaker 1: worked with him a couple of times. He's he's taught
Speaker 1: me um how to make his pizza dough, which is
Speaker 1: actually really good. I'm actually gonna make it Saturday. Oh nice, Okay,
Speaker 1: you've done it before. You haven't done it before. I have.
Speaker 1: It's really good. He's trying to see what what was
Speaker 1: in here? This book is beautiful, no, I know, but
Speaker 1: like when you read the recipes, even like they have
Speaker 1: something called mission rolls, which are like they're kind of
Speaker 1: like dinner rolls like Parker House roles. I mean the
Speaker 1: recipes take a long time. See, yeah, that's that's the
Speaker 1: thing I don't have either. I don't have the patience
Speaker 1: a lot of the time. I really want to get
Speaker 1: good at making them, like blueberry crumble bars, because are
Speaker 1: not blueberry BlackBerry. Rather, I love any pastry with BlackBerry
Speaker 1: because it's so tard. You like blackberries, that's my that's
Speaker 1: my go to berry. Yeah, I wonder why. I wonder
Speaker 1: why I like them. I know you never still like berries?
Speaker 1: What you when you were a kid, you did not
Speaker 1: like berries? Strawberries? Yeah, you hated him. I love him
Speaker 1: Now things change. I've already had two slices of the
Speaker 1: straw What do you like? Do you ever make desort
Speaker 1: at home? Not really? Never? No? No. What about if
Speaker 1: you're having a dinner party, do you buy something? No?
Speaker 1: Have I meat? I don't know that I've made. I've
Speaker 1: ever made any dessert for like a dinner party. Usually
Speaker 1: it's someone else. How about cookies? Although, oh wait, I
Speaker 1: made um like cinnamon, like snick or doodle bars or
Speaker 1: something like that for friends giving. I've never I don't
Speaker 1: think I've ever made a pie. I'd love to learn
Speaker 1: how to make a pumpkin pie for Thanksgiving. That's pretty simple, actually,
Speaker 1: is it? Or or a pecan? I love pecans. Corn
Speaker 1: pie so good. I'm pretty good at making cakes, pumpkin
Speaker 1: pies like it's basically it's it's basically a pumpkin custard.
Speaker 1: So it's like you can use canned pumpkin because it's
Speaker 1: really consistent, you know, eggs, sugar. It's pretty simple. I
Speaker 1: made good. I made good and pine bars from a
Speaker 1: New York Times recipe. Yeah, really good. But I don't
Speaker 1: know how to make cheesecake. And I love cheesecake. It's
Speaker 1: a bunch of cream cheese, No wonder is it hard
Speaker 1: lemon or orange? No? I should give that a shot
Speaker 1: and you spasically steam it. You know. The cheesecake at
Speaker 1: Horses is so good. Did you have that? No, we
Speaker 1: had the This is something I've never had before. We
Speaker 1: had an Amaretto Cremberley with black truffles on top. That
Speaker 1: sounds sick. That's what it was, right, Christina was Amaretto, Amaretto,
Speaker 1: Amaretto cramber lay. That sounds Oh. I love cramber light.
Speaker 1: Oh my god, I love cramber light so much. Didn't
Speaker 1: you used to make a pistachio cramber leg. Yes, But
Speaker 1: but here's the thing about that. It's like the kremble,
Speaker 1: like the custard has to be perfect because if you
Speaker 1: overcook the eggs, it's grainy. What he wants. That can't
Speaker 1: fix it if it comes out, if you over bake it,
Speaker 1: it's over turn out the lights. That's the problem. Always
Speaker 1: Hungry is created by Bobby Flay and Sophie flag. Our
Speaker 1: executive producer is Christopher Hasiotis. Always Hungary is produced, edited,
Speaker 1: and mixed by Jonathan hoss Dressler. Always Hungry is engineered
Speaker 1: by Sophie Flay. For more podcast from My Heart Radio,
Speaker 1: visit the I Heart Radio app, Apple Podcast, or wherever
Speaker 1: you listen to your favorite shows.